Coarse kosher salt and freshly ground black pepper
Instructions
Preheat the oven to 400ºF. Coat a small baking dish, ramekin, or two small ramekins with cooking spray.
Spread pesto in the bottom of the dish, then sprinkle with half the cheese. Carefully crack the eggs on top, being careful not to break the yolks. Drizzle heavy cream over the eggs, then sprinkle with the remaining cheese. Season with salt and pepper to taste.
Bake in the oven for 15 minutes, checking the eggs starting at ten minutes. If you like your yolks runny you’ll want them to jiggle a lot but not have uncooked whites, if you prefer a firmer yolk you can wait until they no longer jiggle.